Sautéed Summer Squash with Garlic and Parmesan

Servings: 6 - 8


  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 2 medium zucchini*, washed and thinly sliced 

  • 2 medium yellow squash*, washed and thinly sliced

  • 2 cloves of garlic, crushed

  • Salt and pepper

  • 1/4 of a lemon, juiced (approximately 1 tablespoon)

  • 1/3 cup parmesan cheese

*Aim for a total of 6 - 7  cups of zucchini and yellow squash


1. Heat butter and oil in a large sauté pan over medium high heat. Add zucchini, squash, and garlic. Generously season with salt and pepper.

2. Sauté, stirring regularly, until veggies are tender, about 3 - 5 minutes.

4. Once veggies are tender, remove from heat and drizzle with fresh lemon juice and sprinkle with the parmesan cheese.

4. Stir until well combined, and serve while still warm.


Partially situated in the Blawenburg Historic District of Montgomery Township, NJ, the farm and its environs have a rich agricultural history.


324 Mountain View Road
Skillman, New Jersey 08558​​

(609) 429-0599

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